Gastronomixs

Chicken vindaloo

Vindaloo is a popular dish in England and is one of the many recipes that has its origins in the rise of the colonial period in the fifteenth century. This recipe is a combination of Portuguese, Indian, and English interpretations of the dish. This vindaloo is made with chicken thighs but can also be made with other types of meat.

Chicken vindaloo

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Ingredients

500

g

chicken thighs

3

cloves

garlic

2

 

onions

5

g

ground ginger

5

g

mustard powder

2.5

g

ground cinnamon

1

g

ground cloves

2.5

g

turmeric

4

g

ground cayenne pepper

2.5

g

mild paprika powder

1

 

lemon, juice

10

ml

white wine vinegar

10

g

brown caster sugar

5

g

tamarind paste

500

ml

chicken stock

 

 

salt and pepper

 

 

butter

Preparation method

  • Cut the chicken thighs into equally sized pieces of approx. 2cm thick.
  • Finely chop the onion and the garlic gloves.
  • Combine all the ground spices.
  • Season the meat with salt and pepper and brown in a little butter.
  • Remove the meat from the pan and set aside for later use.
  • Gently fry the onions in the same pan until they start to lightly caramelise.
  • Add the garlic and fry briefly.
  • Add the spice mix and fry briefly.
  • Deglaze with the chicken stock.
  • Return the fried chicken to the pan and cook on low heat until done.
  • Season the vindaloo to taste with the tamarind paste, lemon juice, and salt.

Serving suggestions

  • Serve with rice and chopped fresh coriander.
  • Cook the chicken thighs with the spice mix in a Sous Vide system to process into a roulade as a component in a composition.

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